Firik Pilavi: Turkish Freekeh Pilaf for a Nutty, Hearty Side Dish

Looking to add a new whole grain to your weekly meals? Firik Pilavi—Turkish Freekeh Pilaf—is a delicious, healthy way to try something different! This one-pot wonder features smoky, nutty freekeh (cracked green wheat) gently simmered with sweet onions and just a touch of olive oil. The result? A fluffy pilaf that’s earthy, nutritious, and deeply satisfying. Firik Pilavi is popular across Turkey and the Middle East, celebrated for its great taste, high fiber, and filling power. Served with cool yogurt, it makes a perfect vegetarian side (or main) for your table—great with grilled meats, roasted vegetables, or as a meal prep staple.

1/3/2026

Ingredient Overview & Easy Substitutions

Freekeh (200g):
Unripe, roasted wheat with a signature smoky aroma and chewy bite.
Substitution: Bulgur wheat, farro, or brown rice if you can’t find freekeh—adjust water and cook time as needed.

Onion (1 small, 50g):
Adds sweetness and depth.
Substitution: Shallots or leeks for a softer flavor.

Oil (2 tbsp):
For sautéing—I recommend olive oil, but sunflower or canola work too.

Salt (1 tsp):
Essential for flavor.

Water (400ml):
To cook the grains and create pilaf texture.
Substitution: Use vegetable or chicken broth for an extra boost in flavor.

Yogurt (for serving):
Classic Turkish accompaniment—creamy, tangy, and cooling.
Substitution: Dairy-free yogurt for vegan/DF option.

Nutrition Facts (Per Serving, serves 2; without yogurt)

Calories: 290 kcal
Protein: 10g
Fat: 8g (Saturated: 1g)
Carbohydrates: 47g (Fiber: 9g, Sugar: 3g)
Sodium: 780mg
Iron & Magnesium: High from freekeh and onions

Yogurt adds additional protein, calcium, and probiotics.

Step-by-Step Instructions: Firik Pilavi From Scratch

Step 1: Sauté the Onion (5 Minutes)

Dice the onion.
Heat 2 tbsp oil in a medium saucepan on medium heat.
Add the onion and sauté for about 5 minutes until softened and fragrant.

Step 2: Add Freekeh, Water, and Salt

Stir in 200g freekeh and toast for 1 minute with the onion and oil.
Add 400ml water and 1 tsp salt. Stir well to combine.
Bring to a boil.

Step 3: Simmer Until Tender (20 Minutes)

Reduce heat to low, cover, and simmer for 20 minutes.
Check at the end—freekeh should absorb most of the water and be toothsome and fluffy. Add a splash more water if needed.
Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork.

Step 4: Serve with Yogurt

Spoon pilaf into a bowl or onto plates.
Top each serving with a generous dollop of cool, creamy yogurt.
Enjoy warm for the best flavor and texture!

Tips and Tricks for Perfect Freekeh Pilaf

Toast the Freekeh: Briefly toasting before adding water boosts the nutty, smoky aroma.
Broth for Depth: Vegetable or chicken broth makes the pilaf extra savory.
Customize: Add peas, chickpeas, roasted nuts, or fresh chopped herbs if you like.
Leftovers: Pilaf keeps well! Reheat with a splash of water or broth to restore softness.
Top Like a Pro: Sprinkle with ground sumac, chili flakes, or pine nuts for extra flair.

Serving Ideas: Try Firik Pilavi With…

As a Side: With grilled chicken, lamb kebabs, or roasted vegetables.
Stuffed Inside: Hollow out peppers, tomatoes, or eggplants and fill with freekeh pilaf before baking.
Bowl Meal: Top with chickpeas, fresh greens, and a spoonful of yogurt for a healthy lunch.
Meal Prep: Keeps well in the fridge—grab and reheat as needed.
Vegetarian Feast: Pair with mezze—hummus, baba ghanoush, and olives.

Frequently Asked Questions (FAQs)

Q1: What does freekeh taste like?
It’s earthy, nutty, and a bit smoky, with a pleasantly chewy bite.

Q2: Is freekeh gluten-free?
No—it’s wheat, so avoid if gluten intolerant. Substitute with quinoa for a GF alternative.

Q3: Can I add other spices?
Absolutely! Cumin, paprika, turmeric, or allspice add great flavor.

Q4: Can I make this vegan?
The pilaf is vegan as written—just serve with a non-dairy yogurt.

Q5: How long does it keep?
Up to 4 days in the fridge—great for meal-prepping!